Tandoor in winter

Tandoor is a bargain. It not only saves time when used correctly, but you can also cook a lot of juicy, tasty and healthy dishes in it. And they do this at any time of the year, outdoors or indoors. However, each season has its own characteristics of using a fryer.

Is it possible to use a tandoor outside in winter?

If the owner prefers to cook outside and in any weather (rain, snow, frost) or stores the stove in the yard, then care must be taken to protect it from moisture/precipitation. The reason is simple: the tandoor is made of clay, and it contains metal parts that are easily damaged by corrosion in high humidity.

Ideally, you need to provide a secure place in a barn or garage where the roaster will be stored during the winter.

If you still decide to leave it outside, you should consider several basic details for successful storage:

1. Stand. It is extremely important to install the stove on a pedestal. This could be a simple wooden pallet or a foundation surface. This is necessary to protect against groundwater and moisture accumulation at the bottom of the oven.
2. Canopy - to minimize the entry of rain and snow from above.
3. Covering material. It is important to buy a strong and dense covering with which you will wrap the stove during storage. It will not only protect from wind and bad weather, but also prevent sudden changes in temperature inside.

Otherwise, you can cook in a Dutch oven even in winter, as long as you study the rules for safe use in advance.

How to cook in a tandoor in winter?

Proper ignition and gradual heating of the walls is the key to the longevity of your stove. Use the rules for first ignition. First, put some paper and some wood chips, let it flare up and slightly warm the walls of the ceramic jug. Only after this, lay out an armful of firewood, filling the total volume by 1/3. It is better to use oak branches: they flare up more slowly and do not create a sharp temperature difference, which can cause ceramics to crack.

Next, after the firewood has burned out, we add food and cook. It should be understood that in winter frosts the walls cool faster. If the tandoor is installed in an open space exposed to gusts of wind, it is not possible to cook large pieces of meat or, for example, a whole bird in it.

After completing the cooking process, let the tandoor cool, clean it and store it again, wrapping it in a protective cape.